Eggplant, Crispy Potato, & Bell Pepper Stir-Fry
Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.
Yield
2 servingsPrep
12 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
divided |
|
| 1 | medium |
potatoes
peeled and slice into 1/4-inch thick rounds or pieces |
|
| 1 | medium |
eggplant
with peel, cut into 1/2-inch pieces |
*
|
| 1 | medium |
green bell peppers
seeded, and tear or cut into 1/2-inch pieces |
|
| 3 | cloves |
garlic
crushed or thinly sliced |
|
| 1 | teaspoon |
ginger
minced |
|
| 2 | each |
scallions, spring or green onions
sliced, plus more for serving |
|
| ½ | tablespoon |
black bean sauce
or to taste, I used Lee Kum Kee black bean-garlic sauce |
* |
| ¼ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
rice vinegar
|
|
| 2 | tablespoons |
cilantro
for serving |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
divided |
|
| 1 | medium |
potatoes
peeled and slice into 1/4-inch thick rounds or pieces |
|
| 1 | medium |
eggplant
with peel, cut into 1/2-inch pieces |
*
|
| 1 | medium |
green bell peppers
seeded, and tear or cut into 1/2-inch pieces |
|
| 3 | cloves |
garlic
crushed or thinly sliced |
|
| 5 | ml |
ginger
minced |
|
| 2 | each |
scallions, spring or green onions
sliced, plus more for serving |
|
| 7.5 | ml |
black bean sauce
or to taste, I used Lee Kum Kee black bean-garlic sauce |
* |
| 1.3 | ml |
sesame oil
|
|
| 2.5 | ml |
rice vinegar
|
|
| 3E+1 | ml |
cilantro
for serving |
|
Directions
In a wok or a nonstick skillet, heat 1 tablespoon vegetable oil over medium hight heat until hot.
Add the eggplant pieces, stirring often, and cook for about 5 minutes or until soft and browned.
Transfer onto a plate and set aside.
Add another 2 tablespoons oil into the same wok or skillet.
Add the potato rounds or chunks, stirring occasionally, and cook until the potatoes are soft and golden-brown, about 8 minutes or longer.
Place onto the same plate with eggplant. Set aside.
Add ½ tablespoon oil into the same wok or skillet, stir in the bell peppers, and cook until the peppers start to become soft but still crunchy, 2 to 3 minutes.
Transfer onto the same plate.
Add the remaining ½ tablespoon oil into the wok or skillet over medium-high heat.
Add the garlic, ginger and scallions, stirring constantly, and cook for 40 seconds to 1 minute until very fragrant.
Return all the cooked veggies back to the pan, add all the seasoning ingredients to your taste.
Cook for about 2 minutes until well combined and heated through.
Serve hot with rice and top with scallions and cilantro.
